French
Pot-au-Feu
Silken marrow, tender beef, and intact winter vegetables arrive in a deeply savory, crystal-clear broth with mustard, cornichons, and toast.
6 servings · 35 minutes prep · 220 minutes cook
Ingredients
Beef and broth
- 2 lb beef chuck, cut into 4 large pieces
- 1 1/2 lb bone-in beef short ribs
- 4 marrow bones, cross-cut; chilled until the final 30 minutes so the marrow remains spoonable
- 4 qt cold water
- 1 tbsp Diamond Crystal kosher salt
Aromatics and vegetables
- 1 large yellow onion, halved
- 4 whole cloves
- 3 medium leeks, white portions halved; green tops reserved
- 6 medium carrots, peeled
- 4 small turnips, peeled and halved
- 3 celery stalks
- 1 1/2 lb small Yukon Gold potatoes
- 6 thyme sprigs
- 2 bay leaves
- 6 parsley stems
Directions
Build a clear broth
- Place beef chuck and beef short ribs in a stockpot with water. Bring slowly toward a simmer over medium heat, skimming foam repeatedly before it boils.
- Stud yellow onion with cloves. Tie the leek greens with thyme sprigs, bay leaf, and parsley. Add both with kosher salt; maintain only an occasional bubble for 2 1/2 hours, skimming fat as needed.
Cook the vegetables and marrow in stages
- Add carrot, turnips, and celery rib; simmer 20 minutes. Add leek, yukon gold potatoes, and the chilled marrow bones and continue until the vegetables are tender but intact, the beef yields readily, and the marrow is hot yet still held in the bones, 25-35 minutes.
Clarify and serve
- Transfer the meat, marrow bones, and vegetables to a warm platter. Strain the broth without pressing the solids, adjust salt, and ladle it into warm bowls. Slice the beef across the grain and serve with the marrow bones, vegetables, Dijon mustard, cornichons, and toast.
